Nutrition Information Research Articles

Analysis data spatial for nutrition programs: a review using geographic information system

Nutritional problems are public health problems that are still found in developing countries, one of the prevention efforts requires nutritional data information. Geographic information systems (GIS) is an information system application that can analyze spatial data, such as population distribution, regional boundaries, and access to health centers. This study aims to examine the use of spatial data analysis with GIS in monitoring nutrition programs. The methods used in data retrieval use scientific database searches such as PubMed, Scopus, and Google Scholar as well as VOSviewer application with Keywords such as "spatial data analysis", "Geographic Information System", "Nutrition program", and design and implementation. The results of this study state that the GiS has a broad impact on the dissemination of nutritional status information, especially in areas with nutritional vulnerability, GIS spatial analysis can help understand the factors that contribute to malnutrition, as well as environmental factors that influence the success of nutrition programs. The results of the study concluded that priority areas of nutrition program intervention on the use of Geographic Information Systems can be used to make decisions and analyze spatial data to reduce the burden of disease in these areas. Furthermore, this review further enhances the understanding of the use of GiS for nutrition program interventions in improving the success of nutrition programs.

Guidance on the scientific requirements for an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283.

The European Commission requested EFSA to update the scientific guidance for the preparation of applications for authorisation of novel foods, previously developed following the adoption of Regulation (EU) 2015/2283 on novel foods. This guidance document provides advice on the scientific information needed to be submitted by the applicant towards demonstrating the safety of the novel food. Requirements pertain to the description of the novel food, production process, compositional data, specifications, proposed uses and use levels and anticipated intake of the novel food. Furthermore, information needed in sections on the history of use of the novel food and/or its source, absorption, distribution, metabolism, excretion, toxicological information, nutritional information and allergenicity is also described. The applicant should integrate and interpret the data presented in the different sections to provide their overall considerations on how the information supports the safety of the novel food under the proposed conditions of use. Where potential health hazards have been identified, they are to be discussed in relation to the anticipated intake of the novel food and the proposed target populations. On the basis of the information provided, EFSA will assess the safety of the novel food under the proposed conditions of use.

Nutritional Properties of Wild Edible Plants with Traditional Use in the Catalan Linguistic Area: A First Step for Their Relevance in Food Security.

Wild food plants (WFPs) are crucial for the subsistence of many human populations. While there are at least 7000 edible plant species in the world, only approximately 420 are considered food crops. WFPs are often studied from the phytochemical and pharmacological point of view, because they include available food components with nutraceutical value. The present study aims to highlight the nutritional value of WFPs traditionally used in the Catalan linguistic area, providing detailed insights and discussing the significance of these properties. Information about the nutritional properties of 93 taxa, coming from ethnobotanical prospection, has been collected through an extensive bibliographic research. The results reveal that WFPs are rich in nutrients, especially micronutrients. Furthermore, in selected species, those for which nutritional information and a cultivated homologue are available, the nutrient content in wild taxa exceeds than of phylogenetically related crop plants with similar use. Traditional wild plant preparation forms for food and the nutritional value of a menu constituted by wild food plants are presented. This research represents a preliminary step toward selecting certain taxa that could be developed into new small- or large-scale crops or sustainably harvested in the wild, contributing to food security.

Application of ChatGPT to Support Nutritional Recommendations for Dialysis Patients – A Qualitative and Quantitative Evaluation

ObjectivesThe diversity of food preferences and the need for personalized care can be challenging for renal dietitians. We explored ChatGPT-4 to support nutritional advice given to dialysis patients. DesignIn this simulation study, we tasked ChatGPT-4 with generating a personalized daily meal plan, including nutritional information. SettingThe study used virtual “patients” generated through Monte Carlo simulation. SubjectsData from a randomly selected virtual patient were presented to ChatGPT. InterventionWe provided to ChatGPT patient demographics, food preferences, laboratory data, clinical characteristics, and available budget, to generate a one-day sample menu with recipes and nutritional analyses. The generated content was rated by a renal dietitian and compared with a USDA-approved nutrient analysis software. ChatGPT also analyzed nutrition information of two recipes published online. We also requested a translation of the output into Spanish, Mandarin, Hungarian, German, and Dutch. Main outcome measureThe outcome measures were the accuracy of ChatGPT's nutritional analysis, the quality of recipe and cooking instructions on a five-point Likert scale, and a quantitative nutritional analysis. ResultsChatGPT generated a daily menu with five recipes. The renal dietitian rated the recipes at 3 (3,3) [median (Q1, Q3)], the cooking instructions at 5 (5,5), and the nutritional analysis at 2 (2,2) on the five-point Likert scale. ChatGPT’s nutritional analysis underestimated calories by 36% (95% CI: 44-88%), protein by 28% (25-167%), fat 48% (29-81%), phosphorus 54% (15-102%), potassium 49% (40-68%), and sodium 53% (14-139%). The nutritional analysis of online available recipes differed only by 0 to 35%. The translations were rated as reliable by native speakers (4 on the five-point Likert scale). ConclusionWhile ChatGPT-4 shows promise in providing personalized nutritional guidance for diverse dialysis patients, improvements are necessary. This study highlights the importance of thorough qualitative and quantitative evaluation of AI-generated content, especially regarding medical use cases.

Trans-fat labelling and potential presence of industrially produced trans-fat in the New Zealand packaged food supply: 2015–2019 & 2022

Background and aimThe World Health Organization (WHO) recommends that countries reduce industrially produced TFA (iTFA) in the food supply. However, New Zealand (NZ) has no mandatory regulation to control amounts of iTFA in foods. The objectives of this study were to assess within the NZ packaged food supply in recent years (2015-19 and 2022): i) the availability of products displaying information on TFA content on nutrition information panels (NIPs), ii) the content of TFA declared, and iii) the presence/potential presence of iTFA (n = 85,892 products). Methods and resultsA database of packaged foods from major NZ supermarkets was used. TFA contents declared on NIPs were benchmarked against limits recommended by the WHO and the Canadian Trans Fat Task Force. Proportions of products listing specific ingredients (containing iTFA) or non-specific ingredients (potentially containing iTFA) were examined. Trends in proportions were assessed (Mantel–Haenszel tests). Among all products and years examined (n = 81,591), 84.0 % did not display information on TFA content. Across all products declaring TFA contents and years 15.4 % and 6.4 %, respectively, were above the WHO and Canadian TFA limits. Across all products and years, 0.8 % and 13.6 % listed ingredients that contained or potentially contained iTFA, respectively. Across 2015–2019, there was a trend of decrease in the proportions of products listing specific (0.9 %–0.7 %; P = 0.018) and non-specific ingredients (15.1 %–12.8 %; P < 0.001). ConclusionInformation on the TFA content and ingredients containing iTFA in NZ packaged foods is lacking and ambiguous and government-led interventions to control and reduce TFA in the food supply are warranted.

256 - Can you hear the change? Finding new ways to communicate nutrition information to parents

256 - Can you hear the change? Finding new ways to communicate nutrition information to parents

Women improving nutrition through self-help groups in India: Does nutrition information help?

Women’s self-help groups (SHGs) are an important platform for reaching poor women in India. Despite SHGs' women-focused programming, evidence of the impact of SHG-based interventions on nutrition outcomes is limited, and most evaluations of nutrition interventions have not examined intermediate outcomes along the impact pathways or outcomes for women themselves. This paper evaluates the effectiveness of an integrated agriculture-nutrition intervention delivered through women’s SHGs in five states in central and eastern India. The interventions involved the delivery of nutrition behavior change communication to groups through participatory approaches, community engagement around key issues, and the strengthening of collective organizations. Our analysis is based on three rounds of rich panel data on close to 2700 rural women and their households from eight districts in these five states and qualitative work from an accompanying process evaluation. Using difference-in-difference models with nearest neighbor matching methods, we present results on women’s anthropometry and diet-related outcomes.We do not observe any improvements in women’s BMI or overall dietary diversity. Although more women in the nutrition intensification arm consumed animal source foods, nuts and seeds, and fruits, this was not enough to increase overall dietary diversity scores or the proportion of women achieving minimum dietary diversity. We measure intermediate outcomes along the program’s impact pathways and find improvements in household incomes, cultivation of home gardens, and utilization of government schemes but not in women’s empowerment. The lack of improvement in anthropometry and diets despite changes in some intermediate outcomes can be attributed to several factors such as low implementation intensity, poor facilitator capacity and incentives, the lack of relevance of the BCC topics to the average SHG member, and resource and agency constraints to adoption of recommended practices. Although we do not have data to test the parallel trends assumption and so do not interpret our results as causal, these findings do suggest that optimism about using group-based platforms needs to be tempered in resource-poor contexts.

Assessment of the Feasibility of Using Mobile Application in Stunting prevention in Toddlers: Scoping Review

Stunting is a developmental disorder in children caused by malnutrition, susceptibility to infection to disease, and low productivity indicated by a long-term lack of food intake. This scoping review aims to identify the feasibility of mobile applications in preventing stunting in toddlers, through Android-based educational media applications so that stunting in toddlers can be prevented. The structure of writing this scoping review using PRISMA with 5 stages according to Arksey and O'Malley. Article search by 2018- 2023 using several databases including PubMed, Science Direct, and Research Gate. Results of the 666 articles obtained There are 29 potentially relevant articles, ten of which met the inclusion criteria. Presented with three themes viz stunting in toddlers, posyandu during the covid-19 period, and use of mobile applications. The conclusion is there is a relationship significant appropriateness of mobile applications in using mobile application effort prevention stunting. Implications include easier access to nutrition and health information, increased parental awareness on parenting and nutrition, and efficiency in monitoring child growth.

Which factor, food literacy or health promotion literacy, predicts women’s healthy eating habits better? Results of a study in western Iran

ABSTRACT The objective of this study was to examine the individual contributions of food literacy and health promotion literacy components to healthy eating habits. By exploring these relationships, we aim to enhance our understanding of the factors that shape individuals’ dietary choices and behaviors. In 2022, a cross-sectional study was conducted using survey methodology. The study sample was selected using the cluster sampling method, and data was collected using a standardized questionnaire among women aged 18 and older in Kermanshah city in western Iran. The findings of the study revealed that 26.4% of women demonstrated high levels of food knowledge, 44.4% exhibited high food skills, and 28.4% displayed high resilience. Additionally, 38.5% of participants demonstrated high health promotion literacy, while 47.9% exhibited high levels of healthy eating habits. Furthermore, the results indicated a significant relationship between the components of food literacy and healthy eating habits. Notably, an increase in health promotion literacy was found to positively correlate with improved healthy eating habits. Given that a significant proportion of women in the study exhibited low levels of food knowledge, it becomes crucial to prioritize efforts to enhance women’s understanding of nutrition and food-related information.

Who has an appetite for insects? Identifying segments of early adopters of insect-based food and their product attribute preferences: Insights from a choice experiment study in Germany

Despite well-documented scepticism among Western consumers about eating insects, there are groups of potential early adopters who will form the initial market for insect-based food. Understanding the different preferences of these potential early adopters is key to developing effective targeted marketing actions. This study aimed to identify segments of potential early adopters and their distinct product attribute preferences. Via an online survey in Germany (N = 922), we conducted discrete choice experiments using real packaging of insect-based meatballs and crackers. Latent class logit analysis identified four consumer segments for each product, three of which showed a willingness to buy the products. While these potential consumer groups varied in their price sensitivity and insect labelling preferences, they all attached the greatest importance to naturalness claims. Interestingly, sustainability and nutritional information were not top priorities for all consumers; instead we observed the importance of an institutional trust indicator, especially for unconvinced consumers. In conclusion, the results of the present study provide interesting insights for both researchers and practitioners to make informed marketing decisions in the development and labelling of insect-based products.

Diet and multiple sclerosis – development and mixed methods feasibility testing of a comprehensive nutritional information resource (NUTRIMS)

Purpose Persons with multiple sclerosis (pwMS) are often confused by contradictory dietary advice. The purpose of this research was to explore the information needs and design a comprehensive, evidence-based nutritional information resource on diet and MS (NUTRIMS). Methods A mixed-methods design with three sequential phases was adopted: (1) Needs assessment and development: Two focus groups with pwMS to explore experiences, information needs and preferred support around diet. Development of a draft NUTRIMS, (2) Feasibility Step 1: Feedback on the draft NUTRIMS from stakeholders and (3) Feasibility Step 2: Online survey among pwMS to explore content quality and acceptability. Results Two focus groups with a total of 12 pwMS showed that MS-specific evidence on food groups/ingredients, nutrients and special diets were of most interest. The draft NUTRIMS was refined through feedback from 13 stakeholders. The pre-final NUTRIMS consisted of 81 pages including scientific references on each topic, 16 illustrations and a glossary of terms. 85 pwMS participated in the online survey and reported an intensive use and high satisfaction with the information resource, which was perceived as comprehensible, highly credible and useful for making decisions on dietary change. Conclusions A collaborative research approach led to a well-accepted nutrition information resource.

What nutrition advice is freely available for gymnasts, coaches and parents on their member National Governing Body webpages?

The purpose of this content analysis was to ascertain what nutrition advice or information is freely available on a global scale through each National Governing Body (NGB) webpage. In total, 52 NGBs and the International Federation of Gymnastics (FIG) were identified based on the FIG November 2022 world rankings for both male and female athletes in all disciplines. Concluding observations were that publicly available nutrition advice is limited across the global gymnastics platforms. Conflicting advice was also identified within some organisations surrounding the weighing of gymnasts for hydration purposes and some macronutrient discrepancies thus, potentially impacting the clarity of the message for the reader. Based on this content analysis recommendations for future practice include providing clarity and provision of tools to measure hydration, dietary recommendations should be clear and specific, and a more centralised approach to standardise advice and publicly available information.

Body Composition, Nutrition and Hydration Profile of Paralympic Athletes

Paralympic athletes are separated from healthy athletes by having various diseases/disabilities and using auxiliary equipment. This study was planned to compare paralympic athletes' hydration, body composition, and nutritional status. For this purpose, a comparison of branches, sex, and nutritional habits on training day and non-training day were examined by 66 professional athletes from the Turkish Physically Disabled Sports Federation included in the research. Demographic characteristics, anthropometric measurements, nutritional habits, and physical activity data of individuals were collected. Dietary, physical activity, and water balance scale records were determined to evaluate the nutritional, physical activity, and hydration status of these athletes, respectively. Food consumption data were analyzed with the Nutrition Information System (BeBis) in detail; energy, carbohydrate, protein, fat, water, vitamin D, vitamin B12, calcium, magnesium, and iron were examined. Measuring mid-upper arm circumference (MUAC) is a good indicator of skeletal muscle protein mass. While women’s MUAC was 28.9±3.8 cm and men’s MUAC was 30.7±7.0 cm, respectively. When the reference values recommended for healthy athletes are met, it has been observed that protein, carbohydrate, iron, and calcium didn’t meet the recommendations. Carbohydrate, dietary vitamin D, calcium and magnesium values were found to be higher on the training day than on the non-training day (p0.05). The hydration status of the athletes was found to be inadequate in all conditions of gender, branch and the presence or absence of training.

Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures.

Table olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessibility in green Spanish-style Manzanilla table olives and to use it to evaluate, for the first time, the effects of replacing 50% NaCl in the packaging brine with KCl, CaCl2, and MgCl2 on this characteristic. After testing, Miller's protocol with a post-digestion re-extraction was chosen. The mineral bioaccessibility found was as follows: Na, 93-98%; K, 94-100%; Ca, 19-27% (the lowest accessibility); Mg, 78-91% (moderately accessible); and non-added P, 55-67%. Bioaccessible amounts (mg/100 g pulp) of added minerals in runs were 151-503 for K, 53-109 for Ca, and 54-143 for Mg. The bioaccessible mineral vs. salt concentrations were modelled and plotted using RSM, illustrating the possible predictions from the tested range of combinations. The bioaccessibility of Ca and Mg was approximately 70% and 15% lower than the values indicated on the label based on the chemical analysis. The results discourage Ca fortification in packaging and suggest including bioaccessibility, markedly influenced by the food matrix, on the label for accurate nutritional information.

Generation Z's perception of food healthiness: The case of Kellogg's cereals – A qualitative study in Germany and Ireland

One way to prevent diseases caused by unhealthy diets is to help consumers make better dietary choices. Knowledge about the consumer perception of food healthiness can help to understand which indicators are important for consumers to make healthy food choices.Generation Z members are young consumers who can influence the market supply in the next few years. To better understand Generation Z's perception of healthy food, sample products from Kellogg's brand were used to conduct focus group discussions in Germany and Ireland. Eight young consumers, aged between 18 and 25 years, participated in each focus group discussion. Both focus group discussions were summarized and analyzed according to Mayring.Essentially, what emerged was that both focus groups use the same indicators to evaluate the health value of a product. The indicators included the ingredient list, nutritional value table, packaging design, and additional information on the package. Noticeable differences in the subtopics were that young German consumers discussed the ingredient list in general and discussed the understanding and order of ingredients, whereas young Irish consumers discussed specific ingredients in more detail. In addition, German participants perceived the colours green, blue, and purple of product packaging as indicators of product healthiness, whereas Irish participants generally perceived darker colours as indicators. German participants generally perceived the ingredients of a product as the most important indicator, whereas Irish participants also considered the nutritional value information to be very important. Furthermore, a variety of foods was generally important in the German focus group, and origin and price were indicators in the Irish focus group. The study also shows that Generation Z consumers in Germany and Ireland are uncertain when evaluating a product, and thus, better consumer education is desired to improve the level of knowledge.

Dynamic or static? The effect of food imagery on menus on perceived food energy and purchase intention

Food menus frequently employ dynamic imagery to show their offerings, yet a consensus regarding its impact on perceived food attributes and purchase intentions remains elusive. Drawing on stimulus-organism-response theory, we constructed a theoretical framework in which dynamic imagery on food menus influences purchase intention through food attribute evaluation. In addition, based on the conceptual metaphor theory, we proposed that dynamic imagery on food menus may influence customers’ attribute evaluations of food energy. This study conducted four experiments, revealing that the use of dynamic imagery to display food on a menu led customers to perceive the food as having a higher energy level. This effect was observed in high-energy-density foods but not in low-energy-density foods. And this effect is also absent when the nutritional information of the food on the menu is salient. In addition, we found that customers’ dietary goals moderated the effect of dynamic imagery on purchase intention through perceived food energy. When customers had functional and hedonic goals (self-controlled goals), the need for food energy was higher (lower), and dynamic imagery elicited higher (lower) purchase intentions.

Assessing the Reach and Engagement Effectiveness of Disseminating Food and Nutrition Information on Social Media Channels.

This study utilized Facebook and Instagram as communication channels for disseminating evidence-based food and nutrition information to low-income adults. From February 2021 to October 2022, 442 identical posts were shared across both platforms for audience reach and engagement. Posts were categorized in two ways: hedonic and three levels of utilitarian (informative, convenience, utility), based on widely applied social media uses and effects theory (Uses and Gratifications Perspective); and food/nutrition topics (dietary guidance, mealtime behaviors, recipes, food resource management, health behaviors, and community building). From predominantly image-based posts (82.6%), reach and engagement for Instagram (136,621 versus 6096, respectively) outperformed Facebook (83,275 versus 1276, respectively). Analysis of covariance of rank-order reach and engagement metrics (likes, replies, shares) showed Facebook engagement was consistent across hedonic and utilitarian categories while Instagram showed highest reach and engagement for utilitarian posts, especially those emphasizing food affordability. Facebook and Instagram differed in which food/nutrition topics achieved maximal reach and engagement. Fifteen posts were randomly selected for qualitative analysis to identify features reflecting engagement levels. Low-engagement posts featured low-color-contrast or less-appealing images, especially on Instagram. This study offers insights for practitioners and researchers aiming to use social media to promote healthy food and nutrition.

Evaluation of Nutritional Preferences of School-Age Children and Parents Attitudes Towards Child Nutrition: A Cross-Sectional Study

Objective: This study aimed to examine the nutrition of school-age children and the influence of their parents. Method: The study involved 259 school-age children aged 9-12 and their volunteering parents from a province in Türkiye. A questionnaire was administered to the children questioning sociodemographic data and basic nutritional information, anthropometric measurements were taken, and the Parent Mealtime Action Scale was applied to their parents. The obtained data were analyzed in SPSS 26 program. Results: It was found that the snack consumption status of children was related to the income status of the family's daily fruit and vegetable consumption (p&lt;0.01). It has been found that animal fat restricted diet is associated with growth status in children (p&lt;0.01). It has been determined that the children's eating situation is related to the persistent behavior of parents (p&lt;0.05). It has been found that children who do not consume chips at all are also fed restricted animal fats in their daily diet. It was determined that bagel/cereal consumption was also excessive in children in whom rewarding was applied excessively (p&lt;0.05). Conclusion: As a result, it was determined that school-age children's own preferences in food choices, as well as the parent's behavior and educational status, and the family's income level also have a significant impact. It is thought that it will be beneficial to provide nutrition education to parents and children in order to develop the right eating habits in school-age children and to increase the level of nutrition knowledge.

Link prediction for hypothesis generation: an active curriculum learning infused temporal graph-based approach

Over the last few years Literature-based Discovery (LBD) has regained popularity as a means to enhance the scientific research process. The resurgent interest has spurred the development of supervised and semi-supervised machine learning models aimed at making previously implicit connections between scientific concepts/entities within often extensive bodies of literature explicit—i.e., suggesting novel scientific hypotheses. In doing so, understanding the temporally evolving interactions between these entities can provide valuable information for predicting the future development of entity relationships. However, existing methods often underutilize the latent information embedded in the temporal aspects of the interaction data. Motivated by applications in the food domain—where we aim to connect nutritional information with health-related benefits—we address the hypothesis-generation problem using a temporal graph-based approach. Given that hypothesis generation involves predicting future (i.e., still to be discovered) entity connections, in our view the ability to capture the dynamic evolution of connections over time is pivotal for a robust model. To address this, we introduce THiGER, a novel batch contrastive temporal node-pair embedding method. THiGER excels in providing a more expressive node-pair encoding by effectively harnessing node-pair relationships. Furthermore, we present THiGER-A, an incremental training approach that incorporates an active curriculum learning strategy to mitigate label bias arising from unobserved connections. By progressively training on increasingly challenging and high-utility samples, our approach significantly enhances the performance of the embedding model. Empirical validation of our proposed method demonstrates its effectiveness on established temporal-graph benchmark datasets, as well as on real-world datasets within the food domain.